Roasted Rosemary vegetables.

 

 

I roast vegetables all the time and wanted to share my recipe.  I roast them and pair them up with either protein or over quinoa.  Even my biggest carnivores ate this yesterday for dinner with quinoa and loved it.  My 75 year old father went back for seconds and had it for lunch today because he loved it so much.  It’s nice to do a meatless night or two during the week to give your body a break from meat.  I eat this way all the time and personally love it and don’t miss the meat at all.
 Ingredients:

You can vary what vegetables you use but this is what I used…

2 delicata squash, sliced lengthwise with the seeds/pulp removed then cut into half moon slices (see photo above)
2 lbs of butternut squash pieces (I buy this already cut and ready to roast at the grocery store)
1 medium onion, sliced into large pieces
1 quart of brussels sprouts, bottom removed and washed
2 large carrots, peeled and sliced
4 shallots, skin removed and halved
4 sweet potatoes (small), with skin on, sliced into bite-sized pieces
1 medium zucchini, sliced into disks
6 cloves of garlic, skin removed
1 very large bell pepper, sliced into large strips
1/2 head of cauliflower, cut into florets
4 large sprigs of fresh Rosemary
Olive oil
Salt and pepper

Directions:

Preheat your oven to 475 degrees.  Line your baking sheet with a Silpat and set aside.  Place all of your vegetables into a bowl and toss with some olive oil and salt/pepper.  Give a good toss.  Then place your veggies on the baking sheet (or two) one layer thick.  Bake for  40 minutes.  Toss occasionally to move the veggies around half way through the baking process.

Serve hot and season again per your taste.

— Knead to Cook